Spiced California Fig Steak Sandwiches

andrew@bytejockeyz.comEntrees, Recipes

The best flank steak sandwiches offer a mix of tastes and textures. Build your flank steak sandwich with crunchy vegetables, creamy cheese, sweet dried figs, and savory condiments for an unforgettable meal.

Spiced California Fig Steak Sandwiches

Flank steak sandwiches are a great way to use a less expensive cut of meat. Grill and top each flank steak sandwich with spiced fig sauce and California Figs.


  • 1.5 pounds flank steak
  • 1 bottle Spiced Fig Not Ketchup
  • Salt and freshly ground pepper
  • 1 red onion peeled and sliced into thick (1-incrounds
  • 1 loaf French bread
  • 3 tablespoons butter softened
  • Lettuce leaves
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs stems removed, halved lengthwise
  • 6 ounces goat cheese


  • Put the steak in a zip-top bag. Pour over about half of the bottle of Spiced Fig Not Ketchup, then seal the bag, removing as much air as possible before closing. Marinate the steak in the refrigerator at least four hours, or let it marinate overnight.
  • Heat the grill to medium (350 degrees).
  • Wipe the marinade off the steak, then sprinkle with salt and pepper. Discard the marinade.
  • Grill the steak and the red onion rings until the steak is cooked to your liking (about 12 minutes for medium-rarand the onions have grill marks and are starting to soften. Let the steak rest about 10 minutes, then slice thinly against the grain.
  • Cut the French bread into four pieces, then split each piece lengthwise (4 sandwiches). Spread the bread with butter, then toast briefly on the grill, about 30 seconds.
  • Assemble the sandwiches: Pile the lettuce, sliced steak and grilled onions on the bread, then top with the halved figs, crumbled goat cheese, and more Spiced Fig Not Ketchup.


PRO TIP: The best sandwiches offer a mix of tastes and textures. Build your sandwiches around your favorite protein, adding crunchy vegetables, creamy cheese, sweet California Figs, or other fruit, and savory condiments. Recipe and photo by Erika Kerekes of Not Ketchup.

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